Almond milk not the only swap for cow’s milk

Does anything else in a recipe calling for milk need to be changed if I use almond milk instead?

Carol, San Antonio

Hi, Carol: You’ve got your finger on the pulse of the nation with this question! Almond milk and other nondairy milk options are so popular right now, as you may have noticed in the dairy aisle at your grocery store.

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Using almond milk in cooking can be as easy as making a simple 1-for-1 swap. Of course, almond milk has a distinct flavor, and even the unsweetened and unflavored varieties will lend a very particular flavor to your dish. If using it in a milk-heavy recipe like a creamy pasta sauce, you will definitely taste the difference.

You should also remember that almond milk lacks the richness and body we are used to in whole or even lower-fat cow’s milk, so you will miss out on some creaminess. In recipes that really count on that creaminess, you might consider substituting cashew milk, which is usually a little bit richer and more neutral in flavor, or a cooked vegetable puree (like sweet potato or cauliflower) for the milk.

In baking, things are a little less simple, but not impossible. In general, yes, you can replace almond milk for cow’s milk in a recipe, but you should not expect identical results. Again, you will miss out on some richness, since almond milk does not have any saturated fat and tends to contain slightly more water.

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In some recipes, like crème brûlée or puddings, which really rely on the fat from milk or cream, you might have more luck using coconut milk (the kind found in a can, not the watered-down version you can purchase in a carton). This coconut milk is richer than almond milk or other nut milks and will help to replicate the texture of whole milk or cream. Of course, it will add a strong coconut flavor to your item, so keep that mind.

So, to sum things up: Yes, you can use almond milk in place of cow’s milk in most recipes, though there may be a better option, depending on the dish. Experiment with other nondairy alternatives like soy milk, cashew milk, coconut milk, vegetable purees, and even blended tofu to determine which option is right for your recipe.

And remember to temper your expectations. Almond milk is not cow’s milk, and it will never behave in the same way. You can make something delicious, but it won’t be identical.